Скачать или смотреть Beetroot Boondi Pulao Recipe | Unique & Flavourful Lunch Idea | Chef Harpal Singh Sokhi

Looking for something vibrant, healthy, and packed with flavour? Try this Beetroot Boondi Pulao – a colorful twist to your everyday pulao that combines the earthy sweetness of beetroot with the crunch of spicy masala boondi.

In this video, Chef Harpal Singh Sokhi shares his signature Beetroot Boondi Pulao recipe that’s perfect for lunchboxes, festive menus, or a unique weekend dish. Infused with aromatic whole spices and finished with a crunchy garnish, this recipe is a must-try!

Full Recipe with Ingredients & Method Included
Vegetarian | Easy to Make | No Artificial Colors

Ingredients:-
2 Tbsp – Ghee
3-4 No – Green Cardamom
1 Inch – Cinnamon stick
2 No – Bay leaf
1 Tsp – Whole black peppercorn
4 No – Cloves
1 Tsp – Cumin seeds
1 No – Onion sliced
1 Tsp – Ginger Garlic paste
3 No – Green chilli slit
½ Cup – Beetroot boiled and grated
¼ Tsp – Turmeric powder
½ Tsp – Garam masala
Salt to taste
1 Cup – Basmati rice soaked
Water as required
¼ Cup – Masala boondi
For Garnish
Mint leaves spring

Method :-
1. Place a pressure cooker on medium and heat ghee. Add green cardamom, cinnamon stick, bay leaves, whole black peppercorns, cloves, and cumin seeds. Sauté until they crackle and release aroma.
2. Now add sliced onion sauté for 2 minutes. Add ginger-garlic paste and slit green chillies. Sauté for another 2 minutes.
3. Add boiled and grated beetroot. Mix well.
4. Add turmeric powder, garam masala, salt, and the soaked basmati rice.
5. Stir gently to combine everything. Add water as required.
6. Close the pressure cooker lid and cook for 3 whistles on medium flame.
7. Then turn off the heat and allow the pressure to release naturally.
8. Open the lid and gently mix the pulao.
9. In a serving bowl, layer the bottom with pulao, then add a layer of masala boondi, followed by a layer of beetroot pulao, and top with more masala boondi.
10. Garnish with mint leaves sprig.

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